Salmon marinated with aneth

Wednesday, December the 13th, 2017

Sarah revisits the holiday meal in the magazine of Elle à Table in December 2017.Discover his marinated salmon recipe.

500g of a bio and fresh saumon filet without the skin

20g of brown sugar powdered

50g of sea salt

1 soup spoon of coriande seeds

7 sprigs of dill

1 soup spoon of concave pepper

For the sauce: 1c coffee horseradish

250g tick cream

1 bulgarian yogurt


Roast the coriander and pepper in a pan for a few minutes over low heat, stirring constantly. Remove from heat let it cool. Crush roasted spices with a pestle in a mortar.

In a bowl, mix the chopped sugar, salt, spices and 4 sprigs of dill until you get a "wet sand". 
Line a hollow dish with baking paper. Pour half of the salt mixture. Put the salmon on it. Cover it with the rest of the spice mixture.

Close the baking paper around the salmon. Place it in the refrigerator and let marinate between 10 to 12 hours (not more).

At the end of this time, remove the baking paper and rinse the salmon gently under a tricklet of cold water. Dry the salmon in a towel. Bread the whole surface with 3 dill sprigs chopped before cutting into 3-4 mm thick slice, then roll like maki. Keep in cold. 
Just before serving, mix the cream with yoghurt, horseradish and chopped dill. Pepper at the mill, place the salmon maki on a dish with the sauce and enjoy.